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Embark on a culinary journey as we unveil the secrets of Żurek, a beloved Polish sour rye soup. Known for its distinctive tang and hearty ingredients, this soup is a celebration of Poland's rich gastronomic heritage.
Gather the essentials for a bowl of Żurek perfection:
Polish sourdough starter (0.5 lb / 0.23 kg)
Kielbasa sausage (0.75 lb / 0.34 kg)
Bacon (0.25 lb / 0.11 kg)
Potatoes (3 medium-sized, diced)
Onion (1 large, finely chopped)
Garlic (3 cloves, minced)
Carrots (2 medium-sized, sliced)
Bay leaves (2)
All-purpose flour (2 tablespoons / 30 g)
Marjoram (1 teaspoon / 2.27 g)
Salt and pepper to taste
Delve into the art of making Żurek with these straightforward steps
Combine the sourdough starter with water, creating the soup base.
Sauté bacon, kielbasa, onions, garlic, and carrots until aromatic.
Flourish with Flavor:
Sprinkle flour, stirring to create a roux, enhancing the soup's texture.
Add the soup base, potatoes, bay leaves, marjoram, salt, and pepper, letting it simmer until potatoes are tender.
Serve Żurek hot, perhaps with a dollop of sour cream and a sprinkle of fresh herbs, allowing the robust flavors to dance on your taste buds.
Żurek is more than a soup it's a testament to Polish culinary brilliance. Let each spoonful transport you to the heart of Poland's gastronomic tradition.